Bacon Jalapeno Pinwheels with Pepper Jelly

Ingredients:

1 1/2 blocks (12 oz. total) of cream cheese

½ of a bag (3 oz. size) of real bacon bits (Or crumble 2 slices of cooked bacon)

½ - 1 can (4 oz. size) of diced jalapenos (depending on how spicy you want it to be)

2 Tablespoons of pepper jelly, plus more for dipping (in the jelly/preserves section of the grocery store)

2 Tablespoons of diced red or yellow pepper (from a jar)

2 cans of refrigerated crescent rolls

Directions:

Preheat the oven to 375 degrees. 

With a hand mixer, blend cream cheese, bacon, jalapenos, pepper jelly, and diced pepper. 

Open one can of the crescent rolls, and lay it out flat on top of parchment paper, wax paper, or plastic wrap. With a rolling pin, roll it so that the seams are no longer showing. 

Spread a thin layer of the cream cheese mix on top of the crescent sheet. Begin rolling the crescents on the longer end, until it is a long tube. 

Cut each pinwheel about 1 inch thick, then place on a cookie sheet spiral sides up. Don’t let the pinwheels touch, leave about a half inch or so between them. 

Repeat with the other can of crescent rolls. 

Bake for 12-15 minutes. 

Heat about ½ cup of pepper jelly in a microwave safe bowl for 30-45 seconds, then stir. If it isn't liquefied, repeat. Dribble jelly over the top of the pinwheels, or use it as a dipping sauce.